Vegan Creamy Miso Ramen

A warm and comforting bowl of vegan ramen, rich in creamy miso flavor and packed with nutritious vegetables, perfect for a cozy meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Calories: 400

Ingredients Method Notes

Ingredients

Broth and Base

4 cups vegetable broth or homemade if you have the time
1 tablespoon white miso paste yellow miso can be used for a stronger flavor
1 can coconut milk (13.5 oz) almond milk can be used for a lighter option
2 tablespoons soy sauce or tamari for gluten-free
1 tablespoon sesame oil olive oil can be used if necessary

Noodles and Vegetables

2 servings ramen noodles fresh or dried will work
1 cup baby spinach or bok choy or any leafy green you love
1 cup sliced mushrooms shiitake, button, or your favorite
1 unit carrot, julienned or chopped as preferred

Toppings

to taste green onions
to taste sesame seeds
to taste seaweed
to taste tofu for extra protein

Method

Preparation

In a large pot, combine the vegetable broth, miso paste, and coconut milk over medium heat. Stir well until the miso has dissolved.
Add the soy sauce and sesame oil, letting the mixture simmer gently until fragrant.

Cooking

Increase the heat slightly and bring the broth to a gentle boil. Add the ramen noodles and cook according to package instructions (usually 3-4 minutes for fresh noodles).
When the noodles are nearly done, add in the sliced mushrooms, julienned carrots, and the leafy greens. Stir to combine and continue cooking for an additional 2 minutes until the veggies are just tender.

Serving

Serve the ramen hot, garnished with your favorite toppings like green onions, sesame seeds, or crispy tofu.

Notes

Feel free to get creative with your Vegan Creamy Miso Ramen! Add spices, proteins, or seasonal veggies to adjust the recipe to your taste. Prepare toppings for customization.